Archives for Side Dishes category

Four Season’s Tamale

Four Season’s Tamale Dough



2 ½ Cups Sweet Corn

¾ Cups of Corn Meal

1 Teaspoon of Baking Soda

1 Teaspoon of Baking Powder

½ Cup of Shortening

12 dry corn husks.



In a clean sink cover the corn husks with warm tap water.  Place a plate on top to help keep the husks under the water.

Place corn in a Robo Coupe or Blender with all of the remaining ingredients.

Pulse well until all is completely pureed. Allow to rest for about 20 minutes.

Lay the husks out on the counter, and place a kitchen spoonful of the Tamale dough in the middle of the cornhusk and spread the dough out a bit.  Place 2 tablespoons of your favorite filling on top of the dough.  Roll and fold the husks.  You can tie them if you want but I don’t.  They tend to hold their shape.  Place a steaming basket into a large covered pan with a cup or more of water depending on the pan.  Stack the tamale into the basket and steam for 10- 15 minutes.  Remove the husks and serve hot.


Roasted Corn and Green Chili Spiced with a pinch of Salt and Cumin.

Roasted Mexican spiced pork or beef.

Roasted Shredded Chicken  Spiced with Salt & Pepper.


I let them cool and freeze them in their husks and store in a Ziplock bag.  Reheating in the microwave.


I like these because the masa is a little fluffy and lighter than the normal tamale you see at resturants.

Crescent Wreath


Beans Yummo

Beans Yummo


1/2 stick butter
1/4 to 1/2 c. Dark brown sugar
1 Tbsp. Soy sauce
1 tsp. Chopped garlic
2 cans green beans, drained
Bacon, cooked crisp and crumbled 3 pieces
Melt together butter, sugar, soy sauce and garlic.   Pour over beans.  Top with bacon.  Cover with foil and bake at 300 for 45 minutes.

WFT 70

Napa Cabbage Slaw

Napa Cabbage Slaw


1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper


Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

Serves: 4 to 6 servings

WFT 21

Buttery Couscous

Buttery Couscous

1 ½ cups of M’hamsa Brand Couscous
2 1/4 cups water
2 tbl. Butter
Dash of kosher salt

Add the couscous to boiling water.  Cover and turn off the heat.  After 10 minutes uncover and fluff.  Stir in the butter and salt.  Serve.

WFT 21

Garlic Shrimp Parmesan Pasta

Garlic Shrimp Parmesan Pasta

1/2 Package of Linguini Fini
4tbsp Butter
3tbsp Minced Garlic
1/4 lb fully cooked shrimp w/o tails
Dash of garlic salt
Dash of onion powder

Cook linguini according to package directions. In a large frying pan, add 1tbsp butter and shrimp. Sauté shrimp in butter over medium heat until the edges start to crisp. Add the rest of the butter and remaining seasonings. Mix well. Add linguini and toss to coat. Serve.

WFT 69

Spanish Home Fries with Roasted Tomato Aioli

Spanish Home Fries with Roasted Tomato Aioli

Prep Time:    30 min
Inactive Prep Time:    40 min
Cook Time:    15 min
Level:    Easy

4 servings


Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes hot pepper sauce
Splash wine vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes

Preheat the oven to 375 degrees F. Place a baking sheet in the oven.

Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.


Hot Potato Salad

Hot Potato Salad

6 Cooked Potatoes
4 Celery Sticks Sliced
1 Green Pepper Sliced
6 Hard Boiled Eggs Sliced

1 T Mustard
½ T Tabasco
1 T Minced Onion
2 T Vinegar
1 T Brown Sugar
1 Dash Whsire.
1 ½  Cup  Mayo.

1 # Bacon Chopped and Cooked

Layer the Potatoes Celery Green Pepper and the Sliced Hard Boiled Eggs. Mix the next set of ingredients and Pour over the Layers. Top with the Bacon and Bake uncovered at 350^ for 30 Min.

WFT Member 57